Do you have cleaning schedules, cleaning records and a COSHH folder that is up to date?
This is the start of producing safe food, in my opinion. Without a clean food preparation area, you cannot prepare safe food.
Did you know that you can measure whether a surface is clean quickly and safely? You can also measure it using microbiology. Both techniques use swabs, but the results from one takes minutes and the other takes 24 hours plus.
Read more here.